| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Cajun |
Cajun, Sauces |
6 |
Servings |
INGREDIENTS
| 1 |
t |
Black pepper |
| 1/2 |
t |
White pepper |
| 1/2 |
t |
Dried thyme leaves |
| 1/4 |
t |
Ground cayenne pepper |
| 1/2 |
t |
Salt |
| 1/2 |
t |
Ground ginger |
| 1/4 |
t |
Rubbed sage |
| 1/8 |
t |
Ground cumin |
| 2 |
T |
Chicken, pork or beef fat |
| 3/4 |
c |
Finely chopped onions |
| 1/2 |
t |
Minced garlic |
| 1 |
c |
Pan drippings from chicken |
| 1 |
t |
Light brown sugar, to taste |
| 2 |
T |
Unsalted butter |
| 1/2 |
c |
Finely chopped celery |
| 6 |
c |
Basic chicken stock |
| 8 |
|
Gingersnap cookies |
| 1 |
t |
Ground ginger, to taste |
INSTRUCTIONS
Combine the seasoning mix ingredients in a small bowl and set aside.
Melt the fat and butter in a large skillet over medium heat. When
almost melted, add the onions, celery, and garlic; saute 5 minutes,
stirring occasionally. Stir in the seasoning mix and cook 5 minutes
more, stirring occasionally. Add the stock and pan drippings; bring to
a boil over high heat and boil rapidly until liquid reduces to about 1
quart, about 25 minutes. Then crumble the gingersnaps into the stock
mixture and whisk with a metal whisk until they are dissolved.
Continue cooking 10 minutes, whisking frequently and making sure the
gingersnaps are thoroughly dissolved. During this time, taste the
gravy; if the ginger flavour is not pronounced,m add the 1 tablespoon
brown sugar and the 1 teaspoon ginger or add both to taste. Strain the
gravy. Makes 2-1/2 to 3 cups. From Paul Prudhomme's "Louisiana
Kitchen" File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cajun.zip
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